Ingredients

The following ingredients have 4 Servings
  • Olive oil spray
  • 1½ cups shredded part skim mozzarella ((6 oz))
  • 1 oz cream cheese (cubed)
  • 1½ cups blanched finely ground almond flour ((6 oz))
  • 1 tablespoon baking powder ((gluten free if needed))
  • 1 large egg (lightly beaten)
  • 1 tablespoon rosemary leaves
  • 1/2 teaspoon coarse salt

Instruction

  • Preheat your oven to 350 degrees F. Spray the bottom of a square 8-inch baking dish with olive oil. Line it with a parchment square, and spray the parchment paper.
  • Place the mozzarella in a medium microwave-safe bowl. Top it with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 40 more seconds.
  • Stir again, and add the almond flour, the baking powder, and the egg. Stir with a rubber spatula, then knead with your hands. Work quickly, kneading the dough well before it cools, and making sure it's completely uniform.
  • Press the dough into the prepared baking dish. This is easier to do with lightly oiled hands. With your fingertips, make dimples in the dough, as shown in the video.
  • Scatter the rosemary leaves on top of the bread, gently pressing them into the dough, and sprinkle with coarse salt. Liberally spray the top of the bread with olive oil.
  • Bake the focaccia until puffed and golden brown, 15-17 minutes.
  • Cool in the pan on a cooling rack for 15 minutes, then cut into nine squares and serve.